When I reballed as per Reinhart's instructions, the dough was extremely soft and flimsy, in fact I could pick it up and hold the edge and it would drop as far as the floor if I let it. By being extremely careful, I could make a great pie, but it seemed so iffy to me. Also, I tended to get these huge black blisters from the gases that were trapped right on the outer edge of the dough. By reballing sooner, the dough is much stronger, in fact so strong it can be hand tossed (sorry, this is old territory), and secondly it doesn't get too thin. As for the baking temp Norma, I still see it that the goal should be to have the top and bottom done at the same time. I'm not ga ga for char unless it's neapolitan in a very hot oven...I'll settle for dark golden brown all over any day of the week. Have lots of fun, and keep up the good work!!